COMBINE your onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir it up and set aside.
MEXICAN PORTOBELLO RICE:
HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Season your portobellos with salt and pepper, if you’d like. Add your portobellos and cook until softened and browned, about 5 minutes. Toss in your garlic and cook 30 seconds more. Remove all from the pan and set aside. Heat the remaining 1 tablespoon olive oil in same pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.
POUR your water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes.
STIR in your portobellos and serve topped with your reserved pickled red onions; now it’s delicious. Dig in!
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